Wednesday, May 14, 2014

Baked Pasta

The girls suka sangat baked pasta. Kalau makan baked pasta everyday pun takpe. Tapi of course, the calorie is very high. Walaupun makan baked pasta everyday will make my life easier, tapi tak sampai hati nak sumbat that much calorie in the girls' diet.

 Before masuk oven

Lepas Keluar dari oven. Eh! keluar oven bekas dah lain? Aku baked 2 bekas.. hehe.. 

Anyway, the girls will move school lepas cuti sekolah. Ada some issues at the girls' current school. Untuk tidak memeningkan kepala, the girls akan sekolah nearer to house, which is only 3 minutes drive compared to now yg will take more than 10 minutes. Semoga Allah permudahkan this transition. Iffah is really upset with this, but I have no choice. 

Baked Pasta
4-5 ulas bwg putih - crushed
2 large onion (diced)
1/2 kg minced meat (beli yg minced fresh meat bukan brand ramly etc)
2 can of tomato puree
1/2 can water
2-3 tomatoes (diced)
1-2 tbs mixed herbs
5 tbs sugar
1 1/2 tbs salt

1. panaskan few tbs of olive oil. saute onion and garlic dalam pan
2. masukkan mince meat, biarkan sampai kering air, masukkan diced tomatoes.
3. then add  tomato puree and water.
4. add mixed herbs, sugar and salt. kalau suka, boleh add crushed black peppers.

white sauce (bechamel) 
6 tbs butter
1/2 cup flour
2 cups of fresh milk
1 cup water
salt, pepper.


1. butter, panaskan, bila dah cair, masukkan  flour, then saute sampai kekuningan, about 2 minutes, remove from heat, masukkan  fresh milk and water. then stir, pastu bring to boil, slow the heat, kacau til it's thick.Add salt (about 2 tsp) and pepper. pasta tu  boil dulu until 3/4 cooked. then layer the pasta. alternate the meat sauce and white sauce. last sekali, topped with bologne sauce, and sprinkle with some mozarella cheese and parsley. baked for approximately 45mins. voila! siap ur baked pasta:D

Tuesday, May 6, 2014

Chocolate Sour Cream Bundt Cake

I dreamed of chocolate cake.... Bangun pagi, terus keluarkan butter. Kek ni sedap sgt.. so moist, and yummy. I reduced sugar, as always :)

Note : pan kena well greased and floured!  Note to oneself :-) 

My breakfast

Chocolate Sour Cream Bundt Cake
Adapted from twopeas

For the cake:
1 cup unsalted butter, plus more for the pan
1/3 cup cocoa powder (we use Dutch processed)
1 teaspoon kosher salt 1 cup water
2 cups all-purpose  plus more for the pan
1  cups granulated sugar
1 1/2 teaspoons baking soda
3 large eggs
1/2 cup sour cream (or Greek yogurt)
1 teaspoon pure vanilla extract

For the chocolate glaze:

4 ounces bittersweet chocolate, finely chopped
1 1/2 tablespoons corn syrup (or agave nectar)
1/2 cup heavy cream
1 1/2 tablespoons granulated sugar


1. Position a rack in the center of the oven and heat to 350 degrees F. Butter and flour a 10 or 12-cup Bundt pan and set aside.

2. In a small saucepan, combine the butter, cocoa powder, salt, and water and place over medium heat. Cook, stirring, just until melted and combined. Remove from the heat and set aside.

3. In a large bowl, whisk together the flour, sugar, and baking soda. Add half of the melted butter mixture and whisk until completely blended. The mixture will be thick. Add the remaining butter mixture and whisk until combined. Add the eggs, one at a time, whisking until completely blended. Whisk in the sour cream (or Greek yogurt) and the vanilla extract. Whisk until smooth.

4. Scrape the batter into the prepared pan and bake until a toothpick inserted into the center of the cake comes out clean, 40 to 45 minutes. Let the cake cool in the pan for 15 minutes and then invert onto a rack. Let cool completely before glazing.

5. While the cake is cooling, make the chocolate glaze. Place the chopped chocolate and corn syrup (or agave) in a medium bowl and set aside. Combine the heavy cream and sugar in a small saucepan and put over medium heat. Stir until the cream is hot and the sugar is dissolved. Pour the hot cream over the chocolate and whisk until smooth.

6. Generously drizzle the glaze over the cooled cake, allowing it to drip down the sides. Cut into pieces and serve.

Sunday, May 4, 2014

Lemon Strawberry Butter Cake

Last week pegi pasar malam Melawati. Pakcik jual buah tu was selling strawberries from Korea. Satu punnet was RM5. Aku nego dengan pakcik tu, mintak 5 punnet for RM20. Alhamdulillah, dia bagi!! I was so happy. Balik rumah, aku buat strawberry preserve using the strawberries from pasar malam.

And that strawberry preserve aj\ku guna for this cake. I want something simple and tak muak. Setelah puas google, aku jumpa this recipe from foodnessgracious. Ok, kalau buat butter cake, kena make sure makan the next day sebab lagi lama simpan, lagi moist cake tu. Yesterday it was crumbly, but today, masyaAllah... I couldnt resist. Oh no! That's bad for my boncit tummy!! The texture of the cake is dry and crumbly, that's what so yummy about it.

Lemon Strawberry Butter Cake
Adapted from foodnessgracious


2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup sugar
250gram salted butter, at room temperature
1 teaspoon vanilla extract
3 large egg plus 1 yolk
Zest of two lemons
juice of 1 lemon
6 tablespoons real strawberry preserves
1 lemon, sliced thinly into circles for garnishing

For The Glaze 
1/2 cup powdered sugar
1 tablespoon water
2 tablespoon lemon juice
zest of 1 lemon


1. Preheat the oven to 325 degrees F. Grease a 9 inch spring form pan with butter and lightly flour it. In a bowl, combine the flour, baking powder and baking soda. Set aside.

2. Using a stand mixer, beat the butter and sugar until thick and fluffy. Add the eggs one at a time and beat. Add the vanilla, zest, extract and lemon juice and mix thoroughly. Gradually add the flour mixture, scraping the bowl down after each addition. Place half of the batter into the pan and spread out evenly. Drop dollops of the preserves onto the batter and swirl randomly with the tip of a knife. Spread the rest of the batter on top and drop any leftover preserves on top also.

3. Lay some of the thinly sliced lemons in a circle on top of the batter. Bake in the oven for about 55-60 minutes and the cake springs back when pushed gently with a finger. While the cake is cooling, mix all of the ingredients for the glaze together. Poke some holes in the cake with a sharp pointed knife. Use a pastry brush, cover the cake with the glaze making sure to soak the whole surface of the cake. Slice when cool.

Saturday, May 3, 2014

Kitchen Aid Mixer Professional 6 Quartz

Kitchen Aid mixer,  professional series with 6 quartz bowl selling for RM2000. For details,  please email to

Thursday, May 1, 2014

Overnight Oat

Sometimes bila pikir kena makan oat, rasa kembang anak tekak. Zarin suggested overnight oat. Sejuk dan nyaman je bila masuk tekak.

Sangat senang nak prepare oat ni. Just soak 3-4 tablespoon of quick cook oat dalam 1 1/2 cup of milk in a jar. Pastu simpan dalam fridge overnight. Serve with honey, sprinkle some dark choc chips or any topping of ur liking. Voila! dah siap :D